Just because you are vegan doesn’t mean that you cannot bake some delicious treats. If you aren’t used to vegan baking, this is a great introductory recipe and pefect for anyone taking part in Veganuary. So why not give it a go, perfect if you have vegan friend popping over for tea.
Vegan Blueberry Muffin
- 243 ml soy milk
- 1 teaspoon apple cider vinegar
- 250 g plain flour
- 2.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 125 g granulated sugar
- 86.45 ml rapeseed oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1½ – 2 cups fresh blueberries
- Preheat the oven to 190C (170C Fan), Gas Mark 5 or 375F. Grease the muffin tin with a little oil or line with muffin cases and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle. This creates the equivalent of Buttermilk but is suitable for vegans.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, rapeseed oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife/skewer inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Vegan Blueberry Muffin recipe courtesy of mydarlingvegan.com. Check out their website for lots more delicious vegan recipes and you might also be interested in our blog about vegan substitutes for regular baking ingredients.